Huge Sausage Rolls

Prep Time: 0:20
Cook Time: 0:30
Serves: 4

Ingredients / Shopping List

400g pork sausagemeat
1 apple
Bunch fresh parsley
125g crumbly cheese (Cheshire, Stilton or Lancashire)
Sea salt
Freshly ground black pepper
1 egg (glaze)
I Pkt Ready-rolled puff pastry
 

Prep to Cook:   Flat baking tray, rolling pin, vegetable knife, grater, mixing bowl, egg wash brush, scissors 

Oven on at Gas mark 6 or 200⁰C

Prep:Prepare the sausage filling: 

Chop the parsley and grate the cheese and the apple.
 
Wash your hands.
 
Mix the grated cheese, parsley and seasoning with the sausage meat using your hands.
 
Re-shape the sausage meat into two fat sausages and put on one side.
 
Make the rolls:
 
Unwrap the puff pastry and lay out on the table.
 
Roll it thinner by about 1 cm all round.
 
Place the sausage meat rolls on the pastry.  
 
Cut the pastry and wrap the first sausage remembering to use some egg wash on the pastry overlap.
 
Repeat for the second sausage roll.  
 
Check the shape is nice and round and the sausage sits on the pastry seal.
 
Cut into 4 or 6 sausage rolls and place on the flat baking sheet.
 
Cook for 35 minutes at Gas mark 6 or 200⁰C until golden and crisp
 
Cool on the baking tray and then serve.
 
Check it out!
These are a meal in one, simply dress with tossed leaves and serve warm.
Alternately, for a more substantial meal serve with spicy beans in rich tomato sauce.
 
Recipe Science

Cooks Know How:   Making sausage rolls takes on new dimensions with these huge main course rolls.  The cooking is important as sausage meat needs to be cooked thoroughly to make it safe and also to render the fat.  You may find excess fat drips onto the baking sheet.  Take care handling this as it is very hot as it comes out of the oven.

Pork sausage meat should contain about 42% meat, the remainder being fat, rusk and seasonings.  Sausages are formed from sausage meat forced into casings.  If you buy sausages simply slice the sausage lengthwise with a sharp knife and carefully lift the casing with your fingernail and peel it back over the sausage to free the meat.
 
The flavour enrichers in this recipe are the cheese and the fresh parsley.  The cheese also adds protein and the parsley adds colour. Seasoning is important as the sausagement needs to be helped to have improved flavour.
 
Cooking in a hot oven makes the pastry golden and crisp round the sausage meat, some of the fat is absorbed by the pastry and the meat is cooked until tender.
After cooking the rolls are delicate because the fat is molten.  On cooling, the fat solidifies and the whole roll becomes firmer and easier to handle.
 
Remember to use the egg glaze to seal the pastry and position the seal under the sausage meat so that it does not unroll on cooking.  Glazing the pastry gives a glossy deeper golden colour and stronger outer layer.
 

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